LEMON BLUEBERRY TART
You'll love this amazing combination of flavors. Lemon adds a zesty counterpoint to the tart's fruit topping and lovely, buttery crust. -Erin Chilcoat, Somerset, New Jersey
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Whisk the egg yolk, water and vanilla; add to crumb mixture. Stir until dough forms a ball. Cover and refrigerate for at least 30 minutes., On a floured surface, roll dough into an 11-in. circle. Transfer to a greased 9-in. fluted tart pan with a removable bottom; trim even with edge of pan. Place pan on a baking sheet. , Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 375° for 15 minutes. Remove foil; bake 5 minutes longer. , In a small bowl, beat the filling ingredients; pour into crust. Bake for 12-15 minutes or until set. Cool on a wire rack. , For topping, microwave blueberries and spreadable fruit on high for 1-2 minutes or until bubbly around the edges; stir. Cool for 5-10 minutes. Gently spoon over filling. Refrigerate until chilled.
Nutrition Facts : Calories 308 calories, Fat 12g fat (7g saturated fat), Cholesterol 117mg cholesterol, Sodium 161mg sodium, Carbohydrate 45g carbohydrate (32g sugars, Fiber 1g fiber), Protein 5g protein.
LEMON-BLUEBERRY TART
This glorious lemon-blueberry tart, filled with a tangy lemon curd, is topped with whipped creme fraiche and a garnish of candied lemon zest. Martha made this recipe on episode 706 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 10
Steps:
- Make the candied lemon zest: Using a vegetable peeler, remove zest from lemons in vertical strips. Use a knife to remove any white pith; cut zest into thin strips as thinly as possible. Bring 4 cups water to a boil in a medium saucepan. Add zest; blanch for 1 minute, drain, and rinse under cold water. In another medium saucepan, combine sugar and 2 cups water; bring to a simmer. Cook until sugar dissolves completely, about 2 minutes. Add lemon zest. Simmer until translucent, about 30 minutes. Drain zest and let cool on a wire rack. Place superfine sugar in a small bowl, add zest, and toss to coat. Using a fork, shake to remove any excess sugar. Store in an airtight container for up to several weeks.
- Lightly flour a clean work surface. Roll out pate sucree to a 13-inch round and fit dough into the bottom and 2 inches up the sides of an 8-inch springform pan. Trim excess dough around the perimeter with a paring knife. Freeze until firm, about 40 minutes.
- Preheat oven to 425 degrees. Place pan on a baking sheet. Carefully line pastry with parchment paper, pressing it into the corners and edges, and weight with beans, rice, or pie weights. Bake about 20 minutes. Remove the paper and weights and continue baking until crust is light golden-brown, about 15 minutes more. Transfer to a cooling rack. Reduce oven temperature to 375 degrees. Spread lemon curd in tart shell and return to oven until curd is bubbling, 30 to 40 minutes. Transfer to a cooling rack and let cool to room temperature. Chill until firm, about 6 hours.
- Whisk together creme fraiche and confectioners' sugar in a medium bowl until stiff peaks form. Dollop mixture onto cooled tart.
- Place blueberries in a small bowl. In a small saucepan, warm apricot jam over medium-low heat, 3 to 4 minutes. Using a fine sieve, strain jam directly over blueberries. Toss blueberries until coated with jam. Pile blueberries on top of tart. Garnish with 1 tablespoon candied lemon zest (reserve remaining for another use) and serve.
BLUEBERRY-LEMON TART
Betty Crocker's Diabetes Cookbook shares a recipe! Plump blueberries are a great source of antioxidants, which may help reduce the risk of certain diseases such as heart disease and cancer.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Lightly spray 9-inch tart pan with removable bottom with cooking spray. In small bowl, mix crushed cookies, egg white and butter until crumbly. Press in bottom and up side of pan. Bake 8 to 10 minutes or until light golden brown; cool.
- In medium bowl, beat milk, pudding mix and lemon peel with electric mixer on low speed about 2 minutes or until smooth. Refrigerate 5 minutes.
- Fold whipped topping into pudding mixture. Spread over crust. Cover; refrigerate until chilled, at least 2 hours.
- Meanwhile, in 1-quart saucepan, mix sugar, cornstarch and water. Stir in 1/2 cup of the blueberries. Heat to boiling; reduce heat to medium-low. Cook about 5 minutes or until slightly thickened. Stir in lemon juice; remove from heat. Cool 10 minutes. Stir in remaining 1 cup blueberries. Cover; refrigerate until chilled, at least 1 hour.
- Serve tart with blueberry topping. Store in refrigerator.
Nutrition Facts : Fat 1/2, ServingSize 1 Serving, TransFat 0 g
SKINNY BLUEBERRY-LEMON TART
66% less fat • 59% less sat fat • 35% fewer calories than the original recipe. This tart gets its health smarts from fat-free egg product and less butter.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 10
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. In medium bowl, beat butter and brown sugar with electric mixer on low speed until fluffy. Beat in egg product until blended. Beat in flour until dough forms. Press dough firmly in bottom and up side of ungreased 9-inch tart pan with removable bottom. Prick bottom thoroughly with fork.
- Bake 10 to 12 minutes or until light golden brown. If crust puffs in center, prick with fork. Cool 30 minutes or until completely cooled.
- In small bowl, beat lemon curd and sour cream with wire whisk until smooth. Spread evenly over crust. Refrigerate at least 1 hour. Just before serving, top with blueberries.
Nutrition Facts : Calories 190, Carbohydrate 29 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 80 mg, Sugar 16 g, TransFat 0 g
BLUEBERRY TART
A flaky shortbread crust with blueberry topping. Dust with powdered sugar.
Provided by LOUIE75
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix flour, butter, and powdered sugar together until a dough forms. Press dough into a 9-inch tart pan with a removable bottom.
- Bake in the preheated oven until golden brown, about 20 minutes. Let cool slightly.
- Meanwhile, toss blueberries with cornstarch and place in a saucepan over low heat. Add sugar and lemon extract. Simmer, stirring gently to avoid crushing the berries, until sugar dissolves and filling thickens, 5 to 8 minutes.
- Pour blueberry filling over the cooled crust. Let cool before slicing.
Nutrition Facts : Calories 411.9 calories, Carbohydrate 47.6 g, Cholesterol 61 mg, Fat 23.5 g, Fiber 2.2 g, Protein 3.9 g, SaturatedFat 14.6 g, Sodium 164.9 mg, Sugar 19.4 g
BLUEBERRY LEMON CREAM TARTS
We make the shells for these tarts with packaged graham cracker crumbs to save time. If your brown sugar contains hard lumps, force it through a sieve before using. Otherwise, it won't dissolve in the filling.
Categories Berry Citrus Dessert Bake Cocktail Party Picnic Cream Cheese Blueberry Lemon Vanilla Summer Sour Cream Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 individual tarts
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F with a baking sheet on middle rack.
- Stir together graham cracker crumbs, granulated sugar, and butter in a bowl with a fork until combined well, then press mixture with your fingers and back of a spoon evenly and firmly onto bottom and up side of each tart pan. (If using ramekins, press mixture 3/4 inch up sides.)
- Put tart pans on preheated baking sheet and bake crusts until slightly darker, about 10 minutes, then cool 10 minutes on a rack. (Ramekins will need to cool an additional 5 minutes in refrigerator.) Gently push bottom of each tart pan to loosen crust, then invert crust onto your hand and place on a serving plate. (If using ramekins, leave crusts in ramekins.)
- While crusts cool, whisk together brown sugar, sour cream, and vanilla in a small bowl until sugar is dissolved. Beat cream cheese in a medium bowl with an electric mixer until smooth, then add sour cream mixture and zest, beating until just combined well.
- Divide cream cheese filling among tart shells, spreading evenly, then top with blueberries and dust with confectioners sugar.
BLUEBERRY-LEMON TART
I love the lemon taste in this blueberry tart. It is easy to prepare, and I use fresh blueberries in the summer and frozen ones in the winter. Either way, it turns out delicious!
Provided by TasteTester
Categories Tarts
Time 3h50m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. Lightly spray tart pan with removable bottom, 9x1 inch, with cooking spray. Mix crushed cookies, egg white and butter until crumbly. Press onto bottom and up the side of pan. Bake 8-10 minutes or until light golden brown; cool.
- Beat milk, pudding mix and lemon peel in medium bowl with electric mixer on low speed about 2 minutes or until smooth. Chill 5 minutes.
- Fold in whipped topping. Spread over crust. Cover and refrigerate at least 2 hours until chilled.
- Blueberry Topping: Mix sugar, cornstarch and water in 1-quart saucepan. Stir in 1/2 cup of the blueberries. Heat to boiling; reduce head to medium-low. Cook about 5 minutes or until slightly thickened.
- Stir in lemon juice; remove from heat. Cool 10 minutes. Stir in remaining 1 cup blueberries. Cover and refrigerate at least 1 hour until chilled. Spread over prepared tart and store, covered, in refrigerator.
Nutrition Facts : Calories 214.6, Fat 7.6, SaturatedFat 3.6, Cholesterol 4.6, Sodium 246.2, Carbohydrate 35.1, Fiber 1, Sugar 8.1, Protein 2.6
LEMON BLUEBERRY PUFF TART
Provided by Food Network
Categories dessert
Time 1h30m
Yield 1 (9 1/2-inch) tart
Number Of Ingredients 6
Steps:
- Whisk the juice, sugar eggs and yolks together in a saucepan, being careful not to aerate it too much. Cook over medium heat, stirring constantly but gently with the whisk. Cook until it thickens and the whisk leaves light lines; it will still be quite liquid. Do not let it boil. Strain it into a bowl and press plastic wrap onto the hot surface.
- Preheat oven to 425 degrees F. Invert a 10-inch cake pan over the dough (towards the edge of the tray so you waste a minimum amount of dough) and press. Lift off and use a pizza cutter to cut around the imprint of the circle. Lift the circle of dough out and place on a cookie sheet lined with parchment paper. Dock it. Center the round metal bottom of 9-inch tart mold over the dough and press. Cut around at 1-inch intervals to form a decorative "fringe". Weigh the metal bottom down with heavy objects. (I place an 8-inch cake pan on top and fill it with stacked tartlet molds - about 3 1/2 pounds worth.)
- Bake about 18 minutes, until the edges are golden, then remove the weights and metal tart bottom. Reduce heat to 350 degrees F. and bake for another 5 to 7 minutes, until the center is golden. Remove from oven and spread the lemon curd evenly in the center. Put back in the oven for 2 to 3 minutes to set the filling. Remove from oven and scatter the berries around the outside edge of the lemon filling. Serve within an hour. Cut with a pizza wheel.
BLUEBERRY-LEMON TART
Steps:
- To make the pastry, pulse the flour, sugar, and salt together in a food processor. Put in the chunks of butter, a little at a time, and pulse just until the dough resembles cornmeal. Add the egg yolk and the ice water; pulse again for a second just to pull the dough together. Wrap the dough tightly in plastic and let it rest and chill in the refrigerator for 30 minutes.
- Preheat the oven to 350°F. Using a rolling pin, roll the dough out on a lightly floured surface to a 12-inch circle. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 10 1/2-inch tart pan with a removable bottom. Press the dough into the scalloped edges of the pan and fold the excess dough inside to reinforce the rim.
- Put the tart pan on a cookie sheet and prick the bottom of the dough with a fork. Bake for 20 minutes. Lightly beat the egg white and brush the bottom and sides of the dough with it to seal any tiny holes. Bake for another 10 minutes.
- To make the lemon curd filling, whisk together the eggs, sugar, heavy cream, lemon juice, and zest. Pour the mixture into the tart shell. Spread the blueberries on top of the filling; they will float around and find their own space. Bake for 20 to 25 minutes. The curd will jiggle slightly when done. Carefully lift the tart out of the ring, then slide it off the base onto a plate. Cool to room temperature and slice.
LEMON BLUEBERRY TART
This is another great one of Martha's - I love this lemon blueberry tart!! The pate sucree is similar to pate brisee, but it further enriched with egg yolks and more sugar. The lemon curd can be prepared a couple of days in advance and stored in the refrigerator; use any extra for a spread on your morning toast. The candied zest can be taken out of the simple syrup; and used as a glossy garnish or roll in granulated sugar for a sparkly zest.
Provided by Chef mariajane
Categories Tarts
Time 45m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- .
- PATE SUCREE: I the bowl of a food processor, combine flour and sugar. Add butter and process until mixture resembles coarse meal, 10-20 seconds.
- In a small bowl, lightly beat egg yolks; add ice water. With machine running, add the egg mixture in a slow, steady stream through the feed tube. Pulse until dough comes together without being sticky or wet; be careful not to process more than 30 seconds. To test, squeeze, a small amount together; if it is crumbly, add more ice water, 1 tablespoon at a time.
- Divide dough into 2 equal balls. Flatten each ball into a dish and wrap in plastic. Transfer to the refirgerator, and chill at least one hour. Dough may be stored frozen for up to 1 month.
- LEMON CURD: Needs double the recipe. Combine yolks, lemon zest, lemon juice and sugar in a small saucepan. Whisk to combine. Set over medum heat and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of wooden spoon, 5-7 minutes.
- Remove saucepan from heat. Add buter, one piece at a time , stirring with the wooden spoon until consistency is smooth.
- Transfer mixture to a medium bowl. Lay a sheet of plastic wrap drectly on the surface of the curd to avoid a skin forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least one hour. Store refrigerated in an airtight container up to 2 days.
- CANDIES LEMON ZEST: Using a vegetable peeler, peel zest from lemons. Use a knife to remove any white pith; cut zest as thinly as possible.
- Bring 4 cups water to a boil In a medium saucepan. add zest; blanch for 1 minute, drain and rinse under cold water.
- In another saucepan, combine sugar and 2 cups water; bring to a simmer. Cook until sugar dissolves completely, about 2 minutes. Add lemon zest. Simmer until translucent, about 30 mintues. Remove from heat; let zest cool in syrup. When cool, transfer zest and syrup to an airtight plastic container. Store in refrigerator up to 1 month.
- Preheat oven to 375°F Lightly flour a clean work surface. Roll out pate sucree to 1/8-inch thickness. Place dough in the bottom of an 8-inch tart pan with a removable bottom; place in refrigerator about 30 minutes.
- Place tart pan on a baking sheet. Using a fork, prick crust all over. Carefully line pastry with parchment paper, pressing it into the corners and edges, and weight with beans, rice or pie weights. Bake about 20 minutes. Remove the paper and weights, and continue baking until crust is golden, about 10 minutes more. Transfer to a cooling rack. Spread lemon curd in tart shell, and return to oven until curd is set about 10 minutes. Transfer to a cooling rack, and let cool to room temperature.
- Place creme fraiche and confectioners sugar in a medium bowl. Whisk until stiff peaks form, 2-3 minutes. Dollop in the center of cooled tart.
- Place blueberries in a samll bowl. In a small saucepan, warm apricot jam over medium heat and add 2 teaspoons water until thin, about 2-3 minutes. Using a fine sieve, strain jam directly over blueberries. Toss blueberries until coated with jam mixture. Pile blueberries on top of creme fraiche. Garnish with Candied lemon zest dredged in granulated sugar, and serve.
Nutrition Facts : Calories 832.2, Fat 43.3, SaturatedFat 26.2, Cholesterol 248.1, Sodium 26.9, Carbohydrate 113, Fiber 5.3, Sugar 70.1, Protein 7.8
BLUEBERRY-LEMON TART
Glazed with honey, blueberries are glossy, juicy beads atop a lemon-flavored tart.The airy, souffle-like filling is made with meringue and pastry cream.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Yield Makes one 9-inch tart
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Place a 9-inch cake ring on a rimmed baking sheet lined with parchment. Roll out dough between sheets of parchment to an 11-inch circle (1/8 inch thick). Refrigerate 15 minutes. Peel off parchment; press dough into ring. Trim flush with top edge of ring. Refrigerate until cold, about 30 minutes.
- Prick dough all over with a fork. Line tart shell with parchment, and fill with pie weights or dried beans. Bake until crust starts to turn golden, 20 to 25 minutes. Remove parchment and weights; continue baking until pale golden, about 5 minutes more. Let cool on a wire rack.
- Whisk together 1/4 cup sugar, the flour, and a pinch of salt; set aside. Whisk buttermilk and yolks in a small saucepan over medium-low heat; gradually whisk in sugar mixture. Cook, whisking constantly, until thickened, 5 to 7 minutes. Stir in vanilla, zest, and juice. Transfer to a medium bowl set in an ice-water bath. Let cool completely, stirring occasionally.
- Meanwhile, put whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment. Add a pinch of salt. Beat on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar. On medium-high, beat until stiff, glossy peaks form.
- Gently fold pastry cream and 1 cup berries into meringue. Pour mixture into tart shell, making swirls and peaks. Bake until golden, 40 to 45 minutes. Let cool on a wire rack. Remove cake ring.
- Meanwhile, heat remaining cup berries and honey in a medium skillet over medium-low heat, stirring gently, until just warm, about 2 minutes. Spoon glazed berries over tart.
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- Using a fork, mix the cornstarch and lemon juice together in a small bowl until the cornstarch has dissolved. Set aside. Warm the blueberries and sugar together in a small saucepan over medium heat. Stir occasionally for 3 minutes, mashing the blueberries as best you can against the bottom and sides of the pan to help break them up. Stir in the cornstarch mixture. Cook for 2 more minutes as the sauce thickens, stirring and mashing the blueberries to break them up as desired. Remove sauce from heat and set aside at room temperature until step 6. Makes about 1/2 – 2/3 cup blueberry sauce and you’ll use about half for the swirl. (Reserve extra for garnish/serving.)
- Mix the melted butter, sugar, vanilla extract, and salt together in a medium bowl. Add the flour and stir to completely combine. The dough will be a little greasy and very thick. Using a rubber spatula or your hands, press dough firmly into a 9-inch tart pan (no need to grease it), making sure the layer of crust is even on the bottom and all around the sides. It may seem like it won’t fit, but it will. You can use the bottom of a measuring cup to pack the crust in too, but sometimes it sticks.
- Bake for 15 minutes or until the edges are very lightly browned. Remove from the oven. Using a fork, poke a few holes all over the top of the warm crust (not all the way through the crust). This helps the filling stick.
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